Quinoa grows at high altitude 10,000 to 20,000 feet above sea level and has been cultivated for more than 5,000 years. We have been told there are something like 1,883 varieties of Quinoa. Here is an interesting little side story…
During the period when the Incas thrived in Bolivia, relay teams of barefoot runners would carry news from one region to another, often covering 150 miles in a 24-hour period. Bolivia’s elevation is over 12,000 feet above sea level, an altitude where oxygen is considerably reduced. How did the runners perform this unbelievable feat? A practice still prevalent with today’s Bolivian athletes involves combining coca leaves and ash from the quinoa plant and holding it in the cheek. The combination increases the body’s oxygen because quinoa ash releases alkaloids in the coca.
Quinoa, native to the Americas and considered the most sacred food by the ancient Incas, was held in such high regard, it was called la chisiya mama, which means “the mother grain.” Because these altiplano natives believed their grain was a gift from the gods containing spiritual enhancing qualities, the ritual first planting of the season was a god-like act performed by the emperor, who was considered a god himself. Since he was responsible for a successful quinoa harvest, he sowed the first seeds of the season with his golden taquiza, a planting stick.
Now back to our original saga…
One VERY important thing about preparing Quinoa has to do with its unique coating called saponin that serves as protection from birds and the intense rays of the high altitude sun during grow. Unless these saponins are removed the grain will taste quite bitter. So…read the label carefully on the box you buy, if you are in luck it will say PRE-RINSED and you can use it right out of the box. If it doesn’t or you just want to be on the safe side, like me, just rinse it in some water in a very fine mesh strainer for 2 minutes and you are good to go.
Cooking quinoa couldn’t be easier. Measure 1 cup (237 ml) of grain, rinse in a fine mesh strainer, and put the grains into a 2-quart (2 liter) saucepan. Add 2 cups (480 ml) water and salt to taste. Cover and bring to a boil over high heat. Turn heat down to low and steam for 15 to 20 minutes. Use quinoa in place of any rice dish and enjoy its unique light, chewy texture and airy flavor.
As quinoa cooks, the germ is released from the exterior of the grain and forms a tiny spiral. You’ll recognize it easily by its white coloring and sprout like appearance. The grain’s tender chewiness is attributed to this uncommon life-bearing germ.
For a richer flavor, quinoa can be toasted in a dry skillet for a few minutes before cooking. Stir continuously during the toasting to prevent burning and to toast the grains evenly.
Cooking ideas…
Pilaf
We usually use some kind of stock instead of water when we cook Quinoa, or even rice for that matter as it adds a good flavor. You can do a simple Pilaf like you would with rice. Pilaf simply means a sautéed, seasoned rice (in this case Quinoa), cooked with vegetables, but you can add meat if you like. It is your dish so you can do what you want. Here are the basic steps I do;
1 – Use a Sauté pan with good fitting lid and sauté some diced veggies in oil; maybe carrots, celery, onion for example.
2 – stir the veggies while sautéing them and cook for maybe 4 minutes then add Quinoa and continue sautéing for 3 minutes more.
3 – add your broth and cover for about 15 minutes.
4 – Check the dish and look for the tiny spiral mentioned above and taste the dish. If it seems done and there is to much liquid, remove lid for a min or two and stir during that time until you get the desired consistency.
5 – Serve and enjoy…
The following are official recipes from Ancient Harvest brand Quinoa.
*Ancient Harvest Quinoa has already been washed with pure water and solar dried to remove the natural bitter saponin coating.
Hot Breakfast Cereal Bring 2 cups water to a boil, add 1 cup quinoa, reduce heat, simmer 5 minutes. Add 1/2 cup thinly sliced apples, 1/3 cup raisins, 1/2 tsp cinnamon and simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.
QUINOA PILAF
1/2 cup carrot, diced
6 cups quinoa, cooked (basic recipe)
1/2 cup green onion, diced
1/4 cup olive oil
1/4 cup celery, diced
2 cloves garlic, crushed
1/4 cup green pepper, diced
1 cup almonds, sliced
1/4 cup sweet red pepper, diced
1/4 tsp oregano
salt to taste
Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
TABOULI
Tabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.
2 cups quinoa, cooked
1/2 tsp basil
1 cup chopped parsley
1/2 cup lemon juice
1/2 cup chopped scallions
1/4 cup olive oil
2 TBL fresh mint or 1 TBL dried mint
salt and pepper to taste
1 garlic clove, pressed
lettuce leaves, whole
1/4 cup olives, sliced
Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives. Serves 4
Quinoa Stir Fry (for hungry family of 4)
Created by: Pam Ruggles
2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
LASAGNE QUINOA
1 can peeled tomatoes or
4 roma tomatoes, chopped
1 lb hamburger or veggie burger
2-8 oz cans tomato sauce
3 cups quinoa, cooked
1/4 lb mozzarella cheese, crumbled
1/4 lb parmesan cheese, grated 1/4 cup olive oil
1 tsp salt
2 tsp oregano
1 cup onion, minced
1/2 lb ricotta cheese
2 cloves garlic, minced
Sauté onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350 degrees. Put layer of this sauce in bottom of 13x9x2-1/2″ baking dish, following with layer of quinoa and layer of cheese. Repeat two more layers ending with sauce an extra Parmesan cheese on top. Bake about 35 minutes. Serves 6-8.
The following is one of our Favorites – we do make a version with ground turkey with olives and feta cheese – a Greek version if you will.
(from the back of the Traditional Box)
(4 Servings)
1 cup Traditional Quinoa
2 cups Water
4 large or 6 medium Green Peppers
1 medium Onion, diced
1/2 lb. fresh Mushrooms, sliced
2 Tbsp. Butter
1 – 28 oz can Tomatoes, coarsely diced (reserve juice)
2 Garlic cloves, crushed
1 – 12 oz jar Mexican Salsa
2 Tbs. Dry Sherry
10 oz Mozzarella Cheese, shredded
Pre-heat oven to 325° F. Cook traditional quinoa following basic directions (add 1 cup quinoa to 1 1/2 cups boiling water, return to a boil, then lower heat to a simmer and cook until water is absorbed, about 15 minutes). Steam 4 large or 6 medium green peppers until soft but not limp. In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers.
Sprinkle shredded mozzarella over peppers and bake in 325° F. oven for 30-35 minutes.
Comments are closed.